Brie, potato and rosemary pizza

In partnership with Mainland

Mainland Parmesan, Mozzarella and Brie combine to create a trio of deliciousness, paired with thinly sliced potatoes and fragrant rosemary. This pizza is super easy and absolutely stunning.

Prep Time: 15 mins

Cooking Time: 10 mins

Serves: 2

Ingredients

1	20cm pizza base
1 clove	Garlic, peeled
1 pinch	Flaky sea salt
2 Tbsp	Extra virgin olive oil
3 Tbsp	Crème fraîche or sour cream
1 handful	Mainland Grated Mozzarella
1 medium potato	Washed and sliced very thinly on a mandolin or with a sharp knife
1 handful	Mainland Grated Parmesan
125g	Mainland Special Reserve Brie
2 Tbsp	Fresh rosemary leaves

Method

1. Preheat the oven to 250°C. (If you have a pizza stone, pop it in at least an hour before you plan to use it.)
2. Use a mortar and pestle to crush the peeled garlic clove with a good pinch of flaky sea salt until you have a paste-like consistency. Scrape the mixture into a bowl.
3. Slowly add 1 tablespoon of the olive oil to the mixture until it’s spreadable, but not too runny, then add the crème fraiche and mix until fully combined.
4. Dollop the garlic sauce onto the center of your pizza base and spread outwards in a circular motion, leaving a 2cm border around the edge.
5. Sprinkle over a large handful of grated Mainland Mozzarella. Layer the thinly sliced potato over the top until the surface of the pizza is covered. Then sprinkle over a large handful of grated Mainland Parmesan.
6. Take half the Mainland Special Reserve Brie, tear it into little nuggets, and place all over the pizza. Place the rosemary in a small bowl and mix the remaining tablespoon of olive oil (this will stop the rosemary burning in the oven) and sprinkle over the pizza.
7. Place the pizza in the oven and cook for 7-8 minutes until golden and the base is crispy.
8. To serve: Drizzle with extra virgin olive oil and season with flaky salt and freshly ground black pepper. Slice and serve.